If pizza and pasta are too boring, we'll show you your new favorite meal and the place where you can get it!
What is the first thing that comes to your mind when we talk about Italian food? Pizza, pasta, ice cream? Well, have you ever heard of the arancini? Arancini is a risotto-based, oil-fried, stuffed rice ball with roots dating back to the 10th century. It got its name after its shape and color, because arancini means little orange in Italian. And the best news is that from now on, this special Italian food is available in Budapest too!
What is the first thing that comes to your mind when we talk about Italian food? Pizza, pasta, ice cream? Well, have you ever heard of the arancini? Arancini is a risotto-based, oil-fried, stuffed rice ball with roots dating back to the 10th century. It got its name after its shape and color, because arancini means little orange in Italian. And the best news is that from now on, this special Italian food is available in Budapest too!
A small restaurant opened a few week ago at the Buda side of Margaret bridge, AranciniBenedetti, which sells one thing: arancini. The shop is only a few square meters, but with plenty of arancinis. The rice balls, which are not so small, are kneaded and made in a preparation kitchen, they are just baked on the spot. The menu features six types of savory arancini that are strictly traditional, but also have a slightly American flavor. The balls are dipped in corn flour, so all products, including the sweet versions that are otherwise rare in Sicily, are basically gluten free.
The basic arancini, the most typical version in Sicily is filled with Sicilian red wine beef stew, green peas, parmesan, mozzarella, pecorino and fontina, but we can find porcini-gorgonzola, whipped cream-parma ham and spinach-ricotta versions as well. Cheese is a pretty important base for the arancini: at least three Italian cheeses are hidden in each. What all these arancinis have in common is the crunchy but well drained, non-oily outer layer, filled with crunchy, juicy, pleasantly seasoned risotto, sticky cheeses and other delicacies. Totally worth trying!
A small restaurant opened a few week ago at the Buda side of Margaret bridge, AranciniBenedetti, which sells one thing: arancini. The shop is only a few square meters, but with plenty of arancinis. The rice balls, which are not so small, are kneaded and made in a preparation kitchen, they are just baked on the spot. The menu features six types of savory arancini that are strictly traditional, but also have a slightly American flavor. The balls are dipped in corn flour, so all products, including the sweet versions that are otherwise rare in Sicily, are basically gluten free.
The basic arancini, the most typical version in Sicily is filled with Sicilian red wine beef stew, green peas, parmesan, mozzarella, pecorino and fontina, but we can find porcini-gorgonzola, whipped cream-parma ham and spinach-ricotta versions as well. Cheese is a pretty important base for the arancini: at least three Italian cheeses are hidden in each. What all these arancinis have in common is the crunchy but well drained, non-oily outer layer, filled with crunchy, juicy, pleasantly seasoned risotto, sticky cheeses and other delicacies. Totally worth trying!
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